Salmon and Vegetable Chowder Recipe

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Creamy yet light, this veggie chowder delight can serve year-round as a stand-alone soup for lunch or dinner. To round it out, add tossed or fruit salad and chewy artisan bread.

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Servings: 6
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Ingredients

Cost per serving $2.17 view details

Directions

  1. In 2 1/2 qt.saucepan cook onion, celery, green pepper, and garlic in 1/4 cup of the broth until tender.
  2. Add potatoes, carrots, salt, dill and remaining broth. Cover and simmer 20 minutes or til vegetables are tender.
  3. Add zucchini and simmer 5 minutes covered.
  4. Add corn, milk and salmon, stir and heat until warmed through.
  5. Yield: About 7 cups.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 393g
Recipe makes 6 servings
Calories 357  
Calories from Fat 141 39%
Total Fat 15.79g 20%
Saturated Fat 5.34g 21%
Trans Fat 0.0g  
Cholesterol 61mg 20%
Sodium 768mg 32%
Potassium 955mg 27%
Total Carbs 31.79g 8%
Dietary Fiber 3.2g 11%
Sugars 11.06g 7%
Protein 23.84g 38%
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